Downloadable Course Material
If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Vine Structured Isomalt Centerpiece Course Material
This PDF document contains an actual size blueprint of the centerpiece.
While not everything on this list is absolutely required, these are the things used in this tutorial video.
Of course you are welcome to find alternative ways of doing things and we would love to hear if you've
discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets,
and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used
in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
1mm thick 62x32cm and 8x50 cm
9mm MDF 62x32cm
This board will be used as tray for casting.
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
20 cm long
Threaded rod with 10mm diametre (also known as M10).
Recipes & Ingredients
Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay, i.e. is tooth-friendly. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. Source: https://en.wikipedia.org/wiki/Isomalt
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).
In food, cream of tartar is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.